THE FINE ART OF PIKE COOKING 



door cooking, and my reflecting baker is but eighteen 

 inches long, therefore the big fish must be served in 

 halves — let us hope, quarters. 



With a reflecting baker it is possible to cook a fish 

 to a nicety before an open fire, for the heat can be ab- 

 solutely controlled. All other cooking should be done 

 at a separate fire. The more coals and the less flame 

 the cook has the better job he will do. It is a wise 

 precaution to have a little pile of small twigs ready, 

 dry as tinder, so that should the heat diminish, the fire 

 can be quickly started up again. Then, too, a hot fire 

 at the last will give the body that delectable brown 

 which is so inviting even to jaded appetites. 



The fish should be dressed as described for frying 

 and cut to fit the baker. Remove the head, as it 

 takes up so much room. Place the fish in a dripping- 

 pan, having first thoroughly anointed the surface of 

 the body with bacon drippings or butter and seasoned 

 to taste. A slice or two of bacon should be placed in 

 the body cavity and one or two in the pan. Butter 

 or drippings can be used. Cook slowly; otherwise the 

 meat will be dried out and rendered flat and flavorless. 

 The secret of cooking before the fire is care. Do not 

 allow the pan to cool, nor yet burn the fish. 



This dish can be varied by "stuffing," if the cook so 

 desires and possesses cracker or breadcrumbs. Stale 

 bread can be used. Moisten the bread with cold water, 

 l<neading with the hands. Squeeze out all the water 

 possible. Add a lump of butter the size of an egg, or 

 bacon drippings. Season with salt, pepper, and sage, 

 or finely chopped onion. The addition of finely 

 chopped bacon is an improvement, whatever the other 

 seasoning. If the cook is partial to oysters and has a 



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